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Instructions |
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Heat oil in a large skillet over md heat. Season
the salmon filets on both sides with salt and
pepper and sear in the hot pan. flesh side down
first for 5 min on each side or until cooked to
your liking.. Once salmon filets are cooked,
remove from the pan and set aside.
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In the same pan, melt the butter in the remaining
cooking juices leftover. Add in the garlic and
fry until fragrant ,Add the sun dried tomatoes
and fry for 1-2 minutes so they release their
flavors. Pour in the vegetable broth and allow
the sauce to reduce down slightly.
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Reduce heat to low, add the heavy cream and bring
to a gentle simmer while stirring occasionally.
Season the cream sauce with salt and pepper to
taste.
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Add in the baby spinach and allow to wilt in the
sauce, add in the parmesan cheese. Allow cream
sauce to simmer for a further minute until cheese
melts through. Add the grilled salmon filets back
into the pan. sprinkle with the parsley and spoon
the sauce over each filet. Serve over cauliflower
rice or angel hair pasta
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Originally Submitted
2/18/2021
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